Recipes by Erica Krantz
I've always loved to cook! Trying different meals, either from magazine clippings or friend’s family recipes, my motto is "I'll always cook it once, if you don't like it, I'm sure my dogs will!" My mother taught me the basics of cooking, the rest I've picked up from watching a million cooking shows and reading tons of cookbooks. But what I love the most is seeing the look on my friends' faces when I hand them their plate and they take that first bite!
This month’s recipe comes from Nicole Burgess. She has shared her easy no-bake cookies recipe. They’re perfect for holiday parties or for that midnight snack! Nicole said add what you want or take out what you don’t want, but people love them! I hope everyone has a safe and Happy Halloween!
2 bags white chocolate chips
1 cup peanut butter (smooth or chunky)
1 cup dry roasted peanuts
1 cup Rice Krispies cereal
1 cup mini marshmallows
Melt chocolate chips and peanut butter in microwave. Then add peanuts, Rice Krispies, and marshmallows. Mix all together. Lay down wax paper, put a heaping spoonful of cookie mix onto the wax paper. Let set up for around 30 minutes.
This month I wanted to share a great recipe to make for that Labor Day BBQ. Avocado Pasta Salad is the perfect cold recipe to make for any BBQ or just to have for lunch on a hot day. With a ton of flavor and freshness in every bite, it makes it hard to put the fork down!
8 oz. rotini or bowtie pasta
1 cup cherry tomatoes
8 slices of bacon, cooked crisp and crumbled
1 green onion, finely chopped
2 Tbsp chopped cilantro
1 avocado, diced
1 tsp lime juice
Cook pasta according to package directions. Drain & run under cold water. Toss diced avocado with lime juice. Combine all ingredients in a large bowl and gently toss with dressing. Refrigerate 1 hour before serving.
Dressing: Place all ingredients in blender and process until smooth:
1 ripe avocado
1/2 fresh lime, juiced
1/4 cup chopped cilantro
1/2 tsp. cumin
1/2 tsp garlic powder
1/2 cup buttermilk
Salt & pepper to taste
This month’s recipe comes from Jodi Branco of Chowchilla, Calif. Many know Jodi and know that she is one heck of a mom in the kitchen. I had the chance to try her very tasty Potato Salad, and I couldn’t help myself and had to get two more plates of it! At the BBQ it was all the rage, and such a simple recipe! With summer here, this is the perfect meal to have for lunch or even dinner! I know I’ll be bringing it to many BBQ’S in the future and I hope all of you give it a try! Happy summer and stay cool!
5 lbs. russet potatoes
1 red onion
6 hard-boiled eggs
Two 16-oz cans black olives
6 stalks celery
1 lb. bacon
Mayonnaise to bind it all together
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, and chop. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Cook bacon, crumble. Cut eggs, olives, celery and onion. In a large bowl, combine the potatoes, eggs, celery, onion, olives and mayonnaise until everything sticks together. Mix together well and refrigerate until chilled; salt and pepper to taste. Enjoy!
Who doesn’t love a good breakfast to get the day going – oh, and a cup of coffee, of course! This month I wanted to share a recipe that is not only a kickstart for the long day but something everyone will love. Sunnyside Up Breakfast Casserole, full of flavor and easy to make, plus the ingredients are most likely already in your fridge and pantry. Makes for a full breakfast or a great brunch meal! After all, with longer summer days, that means more time in the practice arena, so make sure you start your day off right!
7 frozen hash brown patties
Handful of leaf spinach, sliced
9 sausage patties
2 cups cheddar cheese (as much cheese as desired)
12 large eggs
3/4 cup half and half
5 medium tomatoes, ends removed, sliced
2 Tablespoons parsley flakes
1 1/2 teaspoons salt
1 teaspoon ground black pepper
Preheat oven to 350° and coat 13x9-inch pan with nonstick spray. Pan fry the hash brown patties in a skillet according to package directions. Cook sausage patties, crumble the patties and evenly spread them into the 13x9-inch pan once fried. Evenly top the hash browns with the sliced spinach. Follow with the sausage and 1½ cups cheddar cheese. In a medium bowl, whisk together the eggs, half and half, salt and pepper. Pour over the casserole mix and pat down the mixture with a flat spatula. Top evenly with the sliced tomatoes and sprinkle with remaining cheese and parsley flakes.
Bake 45 minutes. Serve hot or cold.